Vitamin Information Center

Macronutrients are essential nutrients—carbohydrates, proteins, and fats—that the
body needs for energy and proper growth, metabolism, and function. They are called
“macro” because we need these nutrients in large quantities compared to the micronutrients
(vitamins and minerals), which are needed in smaller quantities. In this
section I will explain the various macronutrients, recommended intakes, and the best
food sources.
Macronutrients provide us with calories as follows:
Carbohydrate: 4 calories per gram
Protein: 4 calories per gram
Fat: 9 calories per gram
For example:
If a food product contains 10 g of carbohydrate, 2 g of protein, and 1 g of fat per serving,
it would provide 10 × 4 = 40 calories from carbohydrate, 2 × 4 = 8 calories from
protein, and 1 × 9 = 9 calories from fat for a total calorie count of 57 calories per serving.
PROTEIN
Protein is a necessary component for building, maintenance, and repair of many body
systems and processes, including:
• Production of collagen and keratin, which are the structural components of bones, teeth,
hair, and the outer layer of skin; they help maintain the structure of blood vessels
• Manufacture of hormones, such as insulin and thyroid hormone
• Production of enzymes that control chemical reactions in the body
• Proper immune function—production of antibodies, white blood cells, and other
immune factors
• Transportation of oxygen, vitamins, and minerals to target cells throughout the body• Source of energy—the liver can use protein to make glucose when there is not enough
carbohydrate available, such as when you skip a meal or follow a low-carb diet.
Food Sources
Protein is found in animal products, nuts, legumes, and, to a lesser extent, in fruits
and vegetables. When we eat protein the body breaks it down into amino acids, some
of which are called essential because they must be provided by the food we eat.
Others that can be produced by the body are called non-essential.
Protein from animal sources contains all of the essential amino acids. Therefore,
your best sources of lean protein are chicken, turkey, fi sh, and eggs. Choose freerange
and organic wherever possible to reduce ingesting harmful hormones and
chemicals.
Plant proteins do not contain all the essential amino acids and are considered
incomplete proteins. It is possible, though, to combine various plant proteins to get all
the essential amino acids. For example, eating oats, lentils, and sunfl ower seeds either
together or separately throughout the day provides all the essential amino acids. You
could also combine whole-wheat pasta with white kidney beans or tofu with brown
rice to get all the necessary amino acids. It just requires careful meal planning.
There are certain advantages of eating plant over animal proteins—they provide
fi bre and phytochemicals (antioxidants), do not contain saturated fat, and
may play a role in disease prevention. Soy protein, for example, has been shown to
signifi cantly lower cholesterol and triglyceride levels, and protect against bone loss.
A number of studies have found lower risk of chronic disease in those who eat a
plant-based diet.
The Institute of Medicine recommends ranges for macronutrient intake that are
associated with a reduced risk of chronic disease while providing adequate intake
of essential nutrients. They suggest that adults get 45–65 percent of calories from
carbohydrates, 20–35 percent from fat, and 10–35 percent from protein. Ranges for
children are similar, except that infants and younger children need a slightly higher
proportion of fat (25–40 percent).
CARBOHYDRATES
Carbohydrates are the body’s main source of fuel—glucose, which is needed by every
cell in our body. They also provide valuable nutrients (vitamins, minerals, and essential
fatty acids) and fi bre, which is important for intestinal health.
Food Sources
There are two classes of carbohydrates—simple and complex. Simple carbohydrates
include naturally occurring sugars in milk and fruit, and refi ned sugars (granulated
sugar). There is a major difference among these simple carbohydrates: fruits offer
a range of nutrients and fi bre, while refi ned sugars provide empty calories and lack
nutritional value. Excess sugar consumption is linked to dental caries, obesity, insulin
resistance, high triglycerides, low HDL (good) cholesterol, and compromised immune
function. The World Health Organization recommends reducing sugar intake to below
10 percent of total calories. Aside from candy and baked goods, sugar is also found in
pop, condiments (ketchup, barbecue sauces), juices, ice cream, and other sweets.
Complex carbohydrates include starches and indigestible dietary fi bre. Starches
are found in bread, pasta, rice, beans, and some vegetables. Today many of our
starches are refi ned and processed, which strips the food of its fi bre and nutrients. For
example, white bread, pasta, and rice are much less nutritious, so choose the brown
or whole-grain products.
Dietary fi bre is found in fruits, vegetables, beans, and the indigestible parts of
whole grains such as wheat and oat bran. In addition to supporting intestinal health
and proper elimination, fi bre also improves blood sugar balance, lowers cholesterol,
reduces the risk of colon and breast cancer, and plays a role in weight management.
The recommended intake of fi bre for adults 50 years and younger is 38 g for
men and 25 g for women; for men and women over 50 it is 30 and 21 g per day,
respectively, due to decreased food consumption. Sadly, most people get only onethird
to one-half of the recommended amount. To boost fi bre intake, incorporate
more raw vegetables, fruits, whole grains, and legumes in your diet and consider a
fi bre supplement.
Glycemic Index
The glycemic index (GI) is a scale that measures how quickly carbohydrates are broken
down into sugar. Those that are broken down quickly—such as simple carbohydrates
and refi ned starches—have a high GI. Foods that are broken down slowly—such as
most vegetables, fruits, and unprocessed grains—have a low GI.
Numerous studies have linked high-GI diets to obesity, insulin resistance, type 2 diabetes,
and increased risk of heart disease. Eating high-GI foods can lead to blood sugar
imbalances that may result in fatigue, increased appetite, and food cravings. For these
reasons, it is best to minimize high-GI foods and maximize your intake of low-GI foods.
See Appendix B for more information on the GI and the rating for common foods.
FATS
“Fat” has become a negative word as it is associated with obesity, yet we do need a
certain amount of fat in our diets and on our bodies. The point to keep in mind is that
there are good fats and bad fats.
The good fats are the unsaturated fats, namely, the monounsaturated fats (olive,
canola, and peanut oil) and polyunsaturated fats. The polyunsaturated fats provide
us with essential fatty acids (EFAs), which are broken down into two groups:
• Omega-6 fatty acids: Linoleic acid (LA), which is converted into gamma-linolenic
acid (GLA) and arachidonic acid (AA)
• Omega-3 fatty acids: Alpha-linolenic acid (ALA), which is converted into eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA)
The body cannot make EFAs, so they must be obtained through diet or supplementation.
They are essential for many body processes and functions, including:
• Growth and development of brain, nervous system, adrenal glands, sex organs, inner
ear, and eyes
• Energy (fat is the most concentrated source of energy)
• Absorbing fat-soluble vitamins (vitamins A, D, E, K, and carotenoids)
• Maintaining cell membrane integrity
• Regulation of cell processes such as gene activation and expression, enzyme function,
and fat oxidation
• Production of hormones and chemical messengers
Food Sources
Here is a breakdown of the EFAs and their sources:
• LA: Found in vegetable oils such as saffl ower, evening primrose, sunfl ower, corn,
hemp, canola, and olive oil.
• GLA: Found in borage, blackcurrant, and evening primrose oils.
• AA: Found in meat and eggs. We get adequate AA through diet. Too much of this
fat is not good, as it causes infl ammation.
• ALA: Found in fl axseed and hemp oil and, to a lesser extent, in nuts, green leafy
vegetables, wheat germ, and blackcurrant seeds.
• EPA and DHA: Found in fatty fi sh, such as salmon, mackerel, herring, cod, sardines,
and tuna.
There is great controversy over what constitutes the optimal dietary intake ratio of
omega-6 to omega-3 fatty acids. It is estimated that we currently get around 15:1,
whereas leading EFA authorities recommend a ratio closer to 4:1 or even 2:1.
The Institute of Medicine has set an adequate intake level for linoleic acid for
adults 19–50 years of age at 17 g/day for men and 12 g/day for women; alpha-linolenic
acid at 1.6 g/day for men and 1.1 g/day for women. These levels are lower for
younger and older individuals.
Rather than trying to calculate the perfect ratio or intake, aim to have more
omega-3s (fi sh, fl axseed, hemp, and fi sh oils) and GLA (borage, blackcurrant, or
primrose oil) from diet and/or supplements, as these are the benefi cial fats that are
commonly defi cient.
Diets rich in the omega-3 fatty acids offer cardio protection by lowering blood
cholesterol and triglyceride levels, reducing blood clotting, and reducing the risk of
heart attack and sudden death. These fats also reduce infl ammation and are helpful
for arthritis and other infl ammatory disorders. GLA also reduces infl ammation, and
prevents clotting, dilates blood vessels, improves skin health, and benefi ts those with
diabetes and arthritis.

SATURATED FATS
Saturated fats are found in animal products such as meat, poultry, milk, cheese, butter,
and lard, as well as in tropical oils (such as palm, palm kernel, and coconut oil)
and foods made from these oils. These fats are high in cholesterol and linked to heart
disease, high cholesterol, obesity, and cancers of the breast, colon, and prostate.
Most people get 38 percent or more of the day’s calories from fat while health
authorities suggest no more than 20–35 percent of which less than 10 percent comes
from saturated fat. To cut your intake of saturated fat, trim fat and skin from meat,
choose lean poultry over red meat, and low-fat cheese and dairy (cottage cheese, feta,
and hard cheeses have less fat). Butter is fi ne in moderation (see sidebar).
BUTTER VERSUS MARGARINE
For years margarine was considered to be a healthier alternative to butter, however
most margarines contain hydrogenated oils (trans fats), which are artifi cial processed
fats linked to heart disease and cancer. The exception is non-hydrogenated margarines,
such as Becel, which contain benefi cial plant sterols that can help lower cholesterol.
While butter contains saturated fats, they are short-chain saturates, which are easily
digested and provide a source of useable energy. Butter also contains nutrients: lecithin,
vitamins A and E, and selenium. So the bottom line is: Choose butter or a non-hydrogenated
margarine.
TRANS FATS
Trans fatty acids are naturally found in small amounts in animal products; however,
the majority of trans fats in our diet come from the artifi cial form. Trans fats are created
when oils undergo a chemical process called hydrogenation, which solidifi es
them. This is the process that makes vegetable oil into margarine. Trans fat is also
found in cookies, crackers, french fries, baked goods, and other snack foods.
When trans fats were fi rst introduced into our food supply, they were thought
to be a healthier alternative to saturated fats. Many years later this was found to be
false. Trans fats elevate cholesterol levels, increasing the risk for heart disease and
heart attack, and are also linked to cancer, particularly breast cancer. The Institute
of Medicine has stated that there is no safe limit for trans fats in the diet and that
we should reduce consumption of these dangerous fats. Food companies have been
making efforts in this area. You will now see many packaged foods labelled “trans
fat free.”
CHOLESTEROL
Cholesterol is a waxy substance found in the fats (lipids) in our blood. It is manufactured
in the liver and also obtained from consuming saturated and trans fats.
Cholesterol is not all bad—the body requires it to produce sex hormones, maintain
cell membranes, and for a healthy nervous system.

Aside from diet, cholesterol levels can be elevated by family history, lack of activity,
and liver disorders, and cholesterol consumption increases the risk of heart
disease.
As with fats, there is good and bad when it comes to cholesterol. The good
cholesterol is HDL (high-density lipoproteins) and the bad is LDL (low-density lipoproteins).
LDL cholesterol can build up in the artery walls of the brain and heart,
narrowing the passageways for blood fl ow, a process known as atherosclerosis, the
precursor to heart disease and stroke.
HDL cholesterol is called good cholesterol because it picks up the LDL deposited
in the arteries and transports it to the liver to be broken down and eliminated.
To lower LDL and raise HDL levels, exercise regularly, minimize saturated fats,
avoid trans fats, and don’t smoke (smoking lowers HDL).
TRIGLYCERIDES
Triglycerides (TG) are the chemical form in which most fats exist in food (both animal
and plant fats). They are also present in the blood along with cholesterol.
A diet that is high in fat, sugar, refi ned carbohydrates, and alcohol can elevate
TGs. Overeating also raises TG because excess calories are converted to fat in the
liver and then into TG to be transported in the blood. High levels of triglycerides are
associated with heart disease and diabetes. It is possible for triglycerides to be high
even when blood cholesterol is normal, so get your levels checked regularly. In most
cases, TG levels can be effectively managed with diet and exercise.
SUMMARY
In this section we learned that our bodies need a balance of quality protein, carbohydrates,
and fats. These macronutrients provide us with the energy and nutrients
needed for proper growth, development, and many body processes. In a later chapter
I will outline principles for a healthy diet—my top recommendations for a nutritional
plan for optimal health and disease prevention.

Nutritional Armor - It would be nice if you could put on armor everyday to protect your body from all those things which would harm it. Cell research has shown that free radical damage causes early aging, and free radicals come from the environment. The good news is that nature holds secrets like the Acai berry which can be consumed and become a natural armor against free radical damage.

When you read Acai facts, it’s hard to believe this amazing fruit has not been used in most health products. The berry contains an intense concentration of flavanoids called anthocyanins known to reduce the occurrence of heart disease. Acai also contains fatty acids which help the body absorb the fat soluble vitamins like A, D and E.

The nutritional armor you wear when using Acai also includes a variety of vitamins and other elements like phytochemicals. There is calcium, fiber and protein also packed into these little berries. You will find minerals like potassium and magnesium which are required by your body’s systems for efficient operation.

Knights on White Horses

When you read the facts about Acai, it’s easy to see that consumption of the berry will give you the ability to fight disease and increase your energy levels. When you put on Acai armor, it’s like having knights on white horses come to your defense. Except in this case the “knights” are essential nutrients and the “white horses” are the antioxidants.

Reading Acai facts presents an interesting story of a plant known to contain exceptional health benefits for years. In South America the Acai berry has been used in fruits drinks as a nutritional supplement. The fact is the berry has up to 30 times the number of anthocyanins as any other dark colored fruit.

Most people have read about the heart health benefits of drinking a glass of dark wine each day. It’s the anthocyanins in the wine which are protecting your cardiovascular system. It’s amazing to think this natural remedy has been hiding in the Amazon for thousands of years.

A summary of Acai facts shows you the tremendous nutritional value of the berry. The berry is turned into a delicious drink that can be used regularly in your daily diet. It makes it easy to insure you are getting the nutritional supplementation you need to stay as healthy as possible. Acai Facts You Never Knew!

Before we dig into the amazing acai facts, let’s take a look at the famous acai story. Legend says that there lived an Amazon Indian girl called “Iaca.” Her father was the chief of the tribe. It so happened that their tribe faced acute shortage of food. Thus, the chief ordered every newborn to be killed in order to let the existing members survive. When the chief’s daughter, Iaca, gave birth to a baby, the tiny life had to be terminated too! Iaca couldn’t overcome her baby’s death and wailed for many days in her hut.

One day, she heard a cry outside. Curiosity got the better of her and she followed the baby’s cry that led her into the forest. She came across a tall, attractive palm tree loaded with dark purple tiny berries. This came as a rude shock to her. Here was so much food for the tribe and she had to kill her baby! This harsh truth struck her like a bolt of lightening and she died right there against the tree.

The next day, the tribesmen found Iaca’s body and the treasure of food too. The rule was removed and the tribe became healthier and stronger after eating the wonder fruit, which was named as “Acai” after the chief’s daughter. Actually, it’s “Iaca” spelled backwards!

Among all the interesting acai facts, one especially intriguing is that out of all the native Indian tribes, only those who consumed acai berries survived; the rest perished due to European germs!

Astounding Acai Facts! Acai juice is known popularly as the “Wine of Amazon.” Acai can’t be transported in its whole fruit form. It has to be processed into freeze dried powder or liquid form. The amount of disease-combating antioxidants found in acai is higher than any other fruit found on the earth. The ORAC value of acai berry is 1026 as compared to spinach’s 150 and broccoli’s 130! Acai berry contains anthocyanins that are 30 times more than that present in red wine! This fruit is rich in vitamins A, B1, B2, B3, C, and E; minerals like calcium, iron, and phosphorus; protein, dietary fiber, and essential fatty acids like Omega 3, 6, and 9 that are also present in virgin olive oil. This fruit with abundant health benefits and loads of nutrients is dark purple in color and just one inch in diameter!

Brazilians have been relishing on acai fruit for decades. A cold bowl of these rejuvenating berries for breakfast daily is your way towards a healthy and youthful life in the future. Chomp Chomp!

The fact is that using the Acai berry will increase your energy, improve organ function, strengthen the immune system and fight free radicals. It’s hard to find a single product which can accomplish so much in one drink. Read the facts and see for yourself all of the health benefits.

Pollutants , drugs, food preservatives and additives, artificial sweeteners, colourants, essences and hydrogenators, all assault the human body. These, along with the processed and refined foods, not only deprive us of the essential nutrients, but also overload the body with toxins and metabolic wastes. This unhealthy diet makes for a strong case in favour of ‘natural foods’ . The ancient sages of India stressed on the benefits of raw natural food. In fact, the first step of detoxifying the body to cure any disease was to feed on fresh fruits and vegetable juices. Here are few interesting tips:

A combination of honey and ginger soothes sore throat and prevents cold and cough

Take honey if you are feeling nervous and tense

If you are having trouble sleeping, take a tablespoon of honey in warm milk at bedtime. Honey has a mild, natural sedative effect and aids in relaxation

Yogurt is nature’s own antibiotic. It destroys harmful bacteria in our digestive system, helps strengthen the body, and is as nutritious as milk, but easier to digest. Add a few spoons of wheatgerm to milk, orange juice, or the dough that is mixed to make chapattis. Wheatgerm is the richest sources of Vitamin E and plays a significant role in preventing many conditions like, diabetes, hardened arteries, loss of muscle tone, loss of skin elasticity and loss of vitality Carrot juice, a rich source of vitamin A, when combined with cabbage juice has an alkaline effect and gives protection from the effects of acid forming foods

Citrus fruits are rich in vitamin C

Take a high fibre diet. As you take long to chew fibrous foods it satisfies the appetite High fibre foods also make you feel full and discourage you from eating more Take small helpings. Never over fill your plate, especially when you are eating out Avoid rich salad dressings. Use lemon juice, herbs, chaat masala, for adding flavour and spice to raw vegetables

Most women are aware of the benefits that prenatal and pregnancy vitamins can bring for mother and child. However, a recent independent review conducted by a panel of Australian Naturopaths has shown that some of Australia’s leading prenatal and pregnancy vitamin formulas could be significantly improved.

Review panellist and Naturopath Eliza Finn of CBD Natural Health commented that “It appears that some leading Australian over-the-counter products misleadingly lack the quality and variety of vital ingredients necessary for optimal nutritional support for mother and developing baby. While most products contain high amounts of folate well known to be necessary during pregnancy, they often leave out important, synergistic and essential nutrients needed such as other B-group vitamins, Vitamin A, Vitamin E, Calcium, Zinc and Omega-3 fatty acids that are also important during this time. ”

The results of the review have been published on Australian vitamin information website HealthyComaprisons.com.au. Website Director Kristy Lee added “There are some fantastic products on the market, however it’s important to note that not all products offer the rainbow and dosages of ingredients necessary to support their intended benefit. Expecting mothers should always research products well or consult a health professional before making purchases that affect mother and baby’s health.

“HealthyComparisons.com.au not only provides important information about vitamins for expecting mothers, but provides product comparisons and reviews for 33 different health categories including Arthritis, Multivitamins, Menopause, PMS and even Weight Loss.

“Whilst the vitamin information and reviews do not replace the personal advice of a qualified health professional, they go some way towards ensuring that there is independent information available for Australian consumers”.

For more information on the reviews and to meet the vitamin review panel, visit HealthyComparisons.com.au.

Vitamin supplements may only be of assistance where dietary intake is inadequate.

Top 16 Pregnancy vitamins as ranked by National Pharmaceutical Retail Sales Volumes provided by Synovate Aztec were reviewed.

Researchers at Rutgers have unlocked some of the mysteries of how the developing embryo reacts to fluctuations in the amount of vitamin A present in the maternal blood stream. Their results are presented in the February 28 issue of the Journal of Biological Chemistry.

The researchers studied the role of LRAT, a protein that facilitates the formation of vitamin A stores in the body, during embryonic development. In particular, they showed how LRAT protects developing tissues from potentially toxic levels of vitamin A that have been ingested by the mother. Although this function of LRAT had previously been hypothesized in adults, this is the first time that its role has been demonstrated during embryonic development.

The developing mammalian embryo is entirely dependent on the maternal circulation for its supply of retinoids, the vitamin A metabolites produced in the body. These are essential nutrients and they control the formation of the embryo’s heart, central nervous system, eyes and other important organs and tissues. Malformations of the developing embryo can occur when too little, or too much, vitamin A is consumed by the mother.

“We were looking for the mechanisms that allow the fetus to maintain adequate amount of retinoids, whether the mother has over- or under-consumed vitamin A,” said Dr. Loredana Quadro, an assistant professor in the Department of Food Science and member of the Center for Lipid Research at the Rutgers School of Environmental and Biological Sciences. “We also looked at the effects of different levels of vitamin A being transferred from the mother to the fetus.”

When vitamin A is ingested, it is converted into retinyl ester (RE) in the intestine from where it is secreted in the bloodstream packaged with other dietary lipids into lipoprotein particles called chylomicrons. The majority of dietary RE reaches the liver, the main body storage site of vitamin A. Under insufficient dietary vitamin A intake, the liver transforms RE into retinol (ROH), which is then secreted into the bloodstream bound to retinol-binding protein (RBP), its sole specific serum carrier, to be delivered to the target tissues. Upon intake through a specific membrane receptor named Stra6, ROH is ultimately converted to retinoic acid (RA), which is the active form of vitamin A. If tissue RA is in excess, it is transformed into inactive forms, such as 4-hydroxy retinoic acid or 4-oxo retinoic acid (OXO-RA) by the action of a specific enzyme named Cyp26A1.

“When we think about vitamin A, we think about one compound,” said Quadro. “But in reality, the term vitamin A comprises a family of different compounds. Each one has a slightly different action, and plays a different role.”

The Rutgers researchers took a closer look at how ROH is metabolized into RE and RA to maintain an optimal balance of retinoids during the formation of the embryo. Mutant mice lacking both RBP and LRAT were generated to perform this study, so as to interfere with the two main pathways of maternal vitamin A delivery to the fetus (ROH-RBP from the liver stores and RE of dietary origin).

“We hypothesized that the lack of ROH-RBP and LRAT would make the embryo more vulnerable to changes in maternal dietary vitamin A intake,” said Quadro “and our data proved this to be correct. Indeed, a severe embryonic vitamin A deficiency is readily attainable when the mothers are deprived of dietary vitamin A during pregnancy. Therefore, this strain turned out to be a very good model to study how embryonic development is affected by fluctuations in the amount of retinoids present in the maternal diet and hence in the maternal circulation”.

The researchers identified LRAT, Cyp26A1 and Stra6 as the three key molecular players that act in coordination to protect the developing tissues from potentially detrimental levels of vitamin A ingested by the mother. “Understanding vitamin A metabolism in the developing fetus could have broad implications,” said Quadro. “Consumption of large doses of dietary supplements and vitamins, including vitamin A, has become a very common practice in recent years, generating the necessity to investigate the effects of high doses of vitamin A intake at different stages of the lifecycle, including pregnancy and development. These studies expand our knowledge of maternal-fetal nutrition and dietary contribution to embryonic development and may ultimately provide new insight into appropriate dietary practices during pregnancy.”

The paper was previously published on the Journal of Biological Chemistry’s web site on December 19, 2007.

Source: Rutgers University

Remember the old wives tale that says fish is good for your brain and cod liver oil will help keep you healthy? Apparently, the old wives knew what they were talking about!

Most of us are trying to cut down our fat intake in our diet. However, recent research shows that not all fats are harmful. In fact, a lot of us have deficiencies in some very important fats called the essential fatty acids. These oils are essential to the development of the immune system, and brain functions. A shortage of these oils can lead to problems with concentration, hyperactivity, dyslexia, and coordination problems. Dramatic improvements in performance can result merely by correcting this deficiency, particluarly in children.
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Having hair loss can be very upsetting experience for everyone all over the world. But, don’t lose your hopes; you have several hair loss prevention measures to control your hair loss problem. So, hair loss is a treatable condition if hair loss prevention measures are taken regularly in time.
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The nutrition your child receives from infancy through his or her formative years is essential not only to building a strong body, but also to achieving optimal mental and intellectual ability as well as emotional health. This is why the way you feed your child is generally considered an important part of good parenting.

Recent advances in nutritional neuroscience show that particular nutrients have certain affects on the development of the human brain, which influence intelligence, mood, and behavior.
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The colon is responsible for absorbing the vitamins, nutrients, and water from the things we consume. Then, it’s in charge of eliminating the waste items from the body. However, all the processed foods that most people are accustomed to eating today causes our waste to be thick and pasty. This waste sticks to our intestine walls and doesn’t eliminate properly. We then develop problems like constipation, irritable bowel or diarrhea. This is one of the main reasons a colon cleansing may be called for.
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Do you know what you are feeding your dog? If you are feeding your dog with commercial dog food, than you are in for a big surprise.

Dog food ingredients are not required to pursuant to the FDA guidelines therefore the actual ingredient could be as little as 25% of the total packaged product. The question is what comprises the remaining 75%?
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